Cook to Impress
With some help from the Masters, take control of your kitchen
- Whipped Feta with Sweet and Hot Peppers
- Francisco’s Manaaeesh (Flatbread with Za’atar)
- Warm Spring Vegetable Salad with Favas, Green Beans, and Radicchio
- Brick Chicken with Rosé Wine and Bacon
- Roasted Fingerling Potatoes
- Lemon Hazelnut Tart
As season two of Top Chef Masters begins, a new raft of chefs is donning toques and plumping up attitudes in the hope of succeeding season one’s Master, Rick Bayless. To prepare for the vicarious challenges ahead, we suggest simulating your own quickfire—and impressing your guests—with dishes from the Masters themselves.
Chefs like Ana Sortun, Jonathan Waxman, and Mark Peel will be anything but harmonious when they battle it out. But look at how well their recipes work together in a menu: Begin the meal with a red pepper–feta spread on za’atar flatbread from Ana Sortun. Continue with a warm radicchio salad from Jody Adams. For the main course, try Jonathan Waxman’s rosé-braised flattened chicken, and serve it with Mark Peel’s roasted new potatoes. End your Masters meal with a lemon hazelnut cake from Susan Feniger—her recipe is a cross between a sponge cake, a Pavlova, and a baked Alaska.